Yogurt da latte, parzialmente scremato

CategoriaLatte e yogurt
Codice Alimento151000
English NameYogurt, semiskimmed milk
Parte Edibile100 g
Porzione125 g
Codice Langual
| A0101 | A0721 | A0724 | A0775 | A0783 | B1201 | C0235 | E0135 | F0003 | G0003 | H0101 | H0247 | J0001 | K0003 | M0001 | N0001 | P0024 | R0001
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MACRO NUTRIENTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 125 g Origine Dato Metodiche Referenze
Acqua (g)g89.0 111.3ADrying 
Energia (kcal)kcal43 54CEnergy calculated according to Southgate (kcal) 
Energia (kJ)kJ181 226CEnergy calculated according to Southgate (kJ) 
Proteine (g)g (N x 6,25)3.4 4.3AProtein calculated from total nitrogen 
Lipidi (g)g1.7 2.1ASolvent extraction 
Colesterolo (mg)mg10AGas-liquid chromatography 
Carboidrati disponibili (g)g3.8 4.8CCarbohydrate, available calculated from sugar and starch 
Amido (g)g0SImputation
Zuccheri solubili (g)g3.8 4.8AColorimetric method 
Alcool (g)g0ZLImputation
Fibra totale (g)g0ZLImputation
MINERALI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 125 g Origine Dato Metodiche Referenze
Sodio (mg)mg4556AAtomic emission spectroscopy 
Potassio (mg)mg149186AAtomic emission spectroscopy 
Calcio (mg)mg120150AAtomic emission spectroscopy 
Fosforo (mg)mg94118AAtomic emission spectroscopy 
Ferro (mg)mg0.10.1AAtomic emission spectroscopy 
VITAMINE
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 125 g Origine Dato Metodiche Referenze
Tiamina (mg)mg0.040.05AFluorimetric method 
Riboflavina (mg)mg0.180.23AFluorimetric method 
Niacina (mg)mg0.10.13AMicrobiological assay 
Vitamina C (mg)mg11AHigh-performance liquid chromatography 
Vitamina A retinolo equivalente (μg)μg2126AHigh-performance liquid chromatography 
Vitamina E (mg)mg0.060.08AHigh-performance liquid chromatography 
ACIDI GRASSI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Origine Dato Metodiche Referenze
Acidi grassi Saturi (%)%68.99CSimple summation
C4:0-C10:0 (%)%10.17AGas chromatography mass spectroscopy 
C12:0 acido laurico (%)%3.63AGas chromatography mass spectroscopy 
C14:0 acido miristico (%)%11.62AGas chromatography mass spectroscopy 
C16:0 acido palmitico (%)%32.68AGas chromatography mass spectroscopy 
C18:0 acido stearico (%)%10.89AGas chromatography mass spectroscopy 
C20:0 acido arachidico (%)%0AGas chromatography mass spectroscopy 
C22:0 acido beenico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Monoinsaturi (%)%27.6CSimple summation
C14:1 acido miristoleico (%)%0AGas chromatography mass spectroscopy 
C16:1 acido palmitoleico (%)%2.18AGas chromatography mass spectroscopy 
C18:1 acido oleico (%)%25.42AGas chromatography mass spectroscopy 
C20:1 acido eicosenoico (%)%0AGas chromatography mass spectroscopy 
C22:1 acido erucico (%)%0AGas chromatography mass spectroscopy 
Acidi grassi Polinsaturi (%)%3.63CSimple summation
C18:2 acido linoleico (%)%2.9AGas chromatography mass spectroscopy 
C18:3 acido linolenico (%)%0.73AGas chromatography mass spectroscopy 
C20:4 acido arachidonico (%)%0AGas chromatography mass spectroscopy 
C20:5 acido eicosapentenoico EPA (%)%0AGas chromatography mass spectroscopy 
C22:6 acido docosaesenoico DHA (%)%0AGas chromatography mass spectroscopy 
Polinsatuti/Saturi0.05CCalculation methods
ALTRI COMPOSTI
Descrizione NutrienteUnità di Misura Valore per
100 g
Min. Max. Valore per Porzione 125 g Origine Dato Metodiche Referenze
Acido fitico (g)g00SImputation